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Recipe Chicken with Vinegar

Chicken with VinegarToday’s recipe of cooking chicken with vinegar is a pretty basic cooking skill.  This of method cooking meat “Adobo” is a cultural cooking process from the Philippines, where meat is marinated in vinegar, browned, and then simmered in the marinade. This process is worthwhile for preppers, homesteaders, or outdoorsmen to know because leftovers keep well without refrigeration because the vinegar inhibits bacteria.

In my experience it softens up tough meat, and I especially like using this process with rabbit.  As a matter of fact, I make “chicken with vinegar” far more often with rabbit more than I do with chicken.

Today we will cook some chicken with vinegar, so you can see that cooking mellows the vinegar, as well as tenderizes the meat – the end result will be about as tart as cooking chicken with tomatoes. It is actually pretty good, and I end up keeping a jug of my homemade wine vinegar near my stove so I can throw in a cup or two into my cooking whenever the wife is not looking….


  • 2 tablespoons olive oil
  • 1 3-pound cubed chicken
  • Salt and freshly ground black pepper
  • 1/4 cup minced shallots or scallions
  • 1 cup good red-wine vinegar
  • 1 tablespoon butter (optional)


  1. Preheat the oven to 450 degrees.
  2. Set a large ovenproof skillet over medium-high heat. .
  3. Add oil
  4. When it is hot, place chicken in the skillet, skin side down.
  5. Cook undisturbed for about 5 minutes, or until chicken is nicely browned.
  6. Turn and cook 3 minutes on the other side. Season with salt and pepper.

The Italian Slow Cooker

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
List Price:$22.00 USD
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DIY Autoclave

DIY AutoclaveA pressure canner allows you to create very hot temperatures by adding heat to steam under pressure, this allows pressure canners to be used for all sorts of things.

In this post we will use it to sterilize equipment. An autoclave is used in hospitals and doctor’s offices to sterilize equipment, and while I am not advocating using this to sterilize equipment for home surgery – being able to sterilize things (for brewing as an example) is very useful

First, because you are using a pressure vessel you need to read your manual. I am by no means a safety nazi, I don’t want you to blow your face off when you failed to follow basic safety guidelines.

Next realize that pressure cookers are not designed to reach the temperatures necessary for complete sterilization.   While I think it is a good process for ensuring you don’t contaminate your fermenting or brewing recipes with bad yeast, I would not trust it for medical equipment unless it was the last resort and I would die anyway…

You have to keep whatever you are sterilizing off the bottom of the cooker, so make a wire mesh bottom for the pressure cooker autoclave (a steamer basket also works).

A pressure cooker uses steam, which is formed when water reaches its boiling point. The steam is what is doing the sterilization, and therefore anything sitting in the water at the bottom of the pressure pot is not being sterilized.

Autoclaving is typically used to sterilize laboratory glassware, metal equipment and instruments, and to kill organisms in biological waste. It does this by filling the container with steam at a high pressure. The amount of time the contents are exposed to this high pressure steam is critical. At 15 PSI, a pressure cooker produces steam at 121 degrees Celsius. At this temperature and pressure, thermal death time for most bacteria is about 15 minutes, although some microorganisms will be capable of surviving this treatment .

Only use laboratory-grade Pyrex (borosilicate glass) and stainless-steel materials only. You can also wrap utensils or the open tops of glassware in aluminum foil.

Mason jars (Ball) can also be used in much the same way as Pyrex. (NEVER screw down the lid of any jar inside of an autoclave or pressure cooker. If you autoclave regular glass you also run the risk of having said glass explode).

Place two cups of water in the bottom of the pot, then the support stand, followed by a whatever you are needing to sterilize (FYI you cannot sterilize something that is not clean). Put the lid on and pressure cooked according to the manufacturer’s instructions for 15.

Do not leave the pressure cooker unattended. A watched pressure cooker will in fact boil, and hopefully not explode since you take care of your pressure cooker lid, seal, and emergency release valve according to manufacturer’s instructions.

After the 15 minute sterilization time is up you should allow the pressure cooker to release the pressure by the slowest method possible. Let the pressure cooker sit for an hour and a half (closed to maintain a sterile environment inside) to let it come back to room temperature as slowly as I could so as to not have a problem with the glass mason jar.

Since we are talking about sterilization I wanted to give you a source for further study:

Sterilization of Surgical Instruments Using A Pressure Cooker

Wilfredo L. Mirasol, Jr., M.D.., Rizalino F. Felarca, M.D., and Napoleon B. Alcedo, M.D., Department of Ophthalmology, UERMMMC, Aurora Blvd., Quezon City

Purpose: To explore the utility of the pressure cooker as an alternative method for sterilization.

Methods: Sterile ophthalmic instruments were inoculated with known organisms and sterilized using either a Pelton and Clane Autoclave, immersion in gluteraldehyde, a gas-clave or a pressure cooker at 15PSI for 30 minutes. Samples were then cultured after the sterilization process.

Results: There was no growth of organisms in any of the groups.

Conclusion: Sterilization of ophthalmic instruments using a pressure cooker can kill common microorganisms as efficiently as the conventional methods.

Norpro 175 Stainless Steel Vegetable Steamer

Ideal for steaming vegetables without losing nutrients, vitamins and minerals.
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Toilet Paper Holder

toilet paperIf you want a more watertight Toilet Paper Holder holder than the one we showed you a few months ago h, I have a more complex version.

This version uses a 2-liter soda bottle, some string, tape and a ziplock bag.

  • Cut the bottle in half, ensuring that the end with the spout is deep enough to hold your roll.
  • Split the bottom of a heavy duty freezer bag and place the split end over and around the cut end of your bottle.
  • Duct tape the bag to the bottle. – This should make an opening on either end – the bottle spout on one, and the bag ziplock on the other.
  • Poke a hole in the center of the bottle top and thread a string through it, knot it on the inside so it will not pull out. Attach the other end of the string to the neck of the bottle.
  • In the center of the ziplock zipper, and outside of the actual bag, strengthen both sides with a piece of tape folded over. Do each side individually so that the zipper is not taped together.
  • Poke a hole through the tape and the bag. Thread a length of string through the two holes – this is your hanging string.

To use

  • Remove the center from a roll of toilet paper.
  • Pull out one end of the paper from the center of the roll
  • Open the ziplock end of the holder and drop in the toilet paper, pulled end down
  • Fish the pulled out TP through the neck of the bottle
  • Hang near your latrine area, and pull TP out as required.
  • Screw lid on when done to keep anything from nesting in your holder.
  • Wash hands and go enjoy the woods…

The Ultimate Hiker’s Gear Guide: Tools and Techniques to Hit the Trail

Supreme long-distance hiker Andrew Skurka shares his hard-earned knowledge in this essential guide to backpacking gear and skills. Described by National Geographic as “one of the best traveled and fastest hikers on the planet,” and named “Adventurer of the Year” by Outside and “Person of the Year” by Backpacker, Skurka recounts what he’s learned from more than 30,000 miles of long-distance adventures, most recently a 4,700-mile 6-month loop around Alaska and Canada’s Yukon.

Whether you’re a first-time backpacker, an occasional weekend warrior or a seasoned long-distance trekker, you’ll love this guide. Learn exactly what you need to carry – both on your back and between your ears – for all seasons and circumstances through a show-and-tell of clothing, footwear, backpacks, shelter and sleep systems, and more, as well as through detailed articles on foot care, campsite selection and hiking efficiency. Skurka’s practical and priceless recommendations give you all the tools and techniques you’ll need to hit the trail.

List Price:$19.95 USD
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